Roasted Potatoes and Pearl Onions Photo
Roasted Potatoes and Pearl Onions

YIELD Makes 8 servings

To peel pearl onions, cut off the stem end from each onion and plunge the onions into boiling water for 2 minutes; rinse onions in cold water. The skins will slip off.


3 pounds red potatoes, well-scrubbed and cut into 1-1/2-inch cubes
1 package (10 ounces) pearl onions, peeled
2 tablespoons olive oil
2 teaspoons dried basil or thyme
1 teaspoon paprika
3/4 teaspoon salt
3/4 teaspoon dried rosemary
3/4 teaspoon black pepper


  1. Preheat oven to 400°F. Spray large shallow roasting pan (do not use glass baking dish or potatoes will not brown) with nonstick cooking spray.
  2. Add potatoes and onions to pan; drizzle with oil. Combine basil, paprika, salt, rosemary and pepper in small bowl; mix well. Sprinkle over potatoes and onions; toss well to coat lightly with oil and seasonings.
  3. Bake 20 minutes; toss well. Continue baking 15 to 20 minutes or until potatoes are browned and tender.
This recipe appears in: Vegetable Side Dish
Sodium 291 mg
Protein 2 g
Fiber 3 g
Carbohydrate 34 g
Saturated Fat 1 g
Total Fat 4 g
Calories from Fat 18 %
Calories 156
Fat 1/2
Starch 2
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